Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein

Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein

Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phas...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: LAMUELA-RAVENTÓS,ROSA M, GIMENO,EVA, FITÓ,MONTSE, CASTELLOTE,ANA-ISABEL, COVAS,MARIBEL, DE LA TORRE-BORONAT,M. CARMEN, LÓPEZ-SABATER,M. CARMEN
Lenguaje:English
Publicado: Sociedad de Biología de Chile 2004
Materias:
Antioxidant
LDL
olive oil
oxidation
phenol
tyrosol
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200011
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Ejemplares similares